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lentil smashburger tacos recipe 395870419 q1

Lentil Smashburger Tacos Recipe

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This 1-pan lentil smashburger tacos recipe is a crispy vegan dinner win! Easy 3-step meal with savory butter chicken sauce. GF & delicious.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 1
Course: Dinner, Main, Main Course
Cuisine: Indian Fusion
Calories: 427
Ingredients Method Nutrition Notes

Ingredients
  

For the Butter Chicken Sauce
  • 2 tablespoons tomato paste
  • 1 cup full fat coconut milk
  • 1 teaspoon dried fenugreek leaves
  • 1/2 to 1 teaspoon garam masala
  • 1/2 teaspoon salt
  • 1 tablespoon maple syrup
  • 1/4 teaspoon cayenne
  • 1 tablespoon ginger garlic paste or 3 cloves garlic, 1/2 inch ginger minced
For the Lentil Meat Mixture
  • 2 ounces mushrooms such as white, cremini, or portobello
  • 1/2 a red onion cut into big pieces
  • 2 tablespoons hemp seeds or use chopped walnuts or sunflower seeds or omit
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon dried fenugreek leaves
  • 15 ounce can lentils drained, or 1 1/2 cups cooked lentils
  • 2 tablespoons of the butter chicken sauce from above
To Make the Smash Burger Tacos
  • 6 to 8 small corn tortillas or other tortillas
  • 1/4 cup chopped red onion
  • shredded lettuce, cilantro, lime

Method
 

Make the sauce. 
  1. Combine the butter chicken sauce ingredients with 1/2 cup of the coconut milk in a bowl and mix thoroughly. Press and stir to break down the tomato paste, then incorporate the remaining 1/2 cup of coconut milk. Set the sauce aside to rest, or optionally heat it in a skillet or microwave until it reaches a boil to better meld the flavors.
Make the smash burger tacos.
  1. Place the mushrooms, onion, hemp seeds, and spices in a food processor and pulse until finely chopped. Add 2/3 cup of the lentils and 2 tablespoons of the prepared sauce, then process until the mixture reaches a smooth, pate-like consistency. Transfer the mixture to a bowl and stir in the remaining lentils.
  2. Scoop 3 to 4 tablespoons of the lentil mixture onto each tortilla and spread it into an even layer using a spatula. Repeat this process for all tortillas.
  3. Heat a lightly oiled skillet over medium-high heat and place the tortillas lentil-side down in a single layer. Cook for one minute, then press down firmly with a spatula to ensure the tortillas adhere to the filling as they heat. Continue cooking for 5 to 6 minutes, pressing again after a few minutes to keep the tortillas flat.
  4. Flip the tacos once the edges of the tortillas turn golden brown and the lentil mixture becomes crisp. Cook for an additional 2 to 4 minutes to crisp the other side, then repeat the process for all remaining tortillas.
  5. Arrange the crisped tacos on a serving plate and garnish with chopped onion, shredded lettuce, cilantro, a drizzle of sauce, and a squeeze of lime. Serve immediately with the remaining sauce on the side for dipping.

Nutrition

Calories: 427kcalCarbohydrates: 51gProtein: 17gFat: 19gSaturated Fat: 13gSodium: 531mgFiber: 13gSugar: 9g

Notes

These are best when they are freshly made and crisp and hot.
Make ahead: make the lentil mixture and refrigerate it for up to 2 days, and then press it onto the tortillas and cook as needed. You don’t want to spread the mix on the tortillas and then store, because the mushrooms and onion will make the tortillas get soggy. Butter chicken sauce can be made ahead and refrigerated for up to 3 days, and then just assemble the tacos when needed.
Lentil substitute: If you don’t have lentils, you can use chickpeas or a mixture of chickpeas and some soaked soy curls other vegan meat substitute instead.
These vegan smash burger tacos are naturally nut-free, soy-free, and gluten-free. For coconut-free, use another thick non-dairy milk instead.